Creamy Vegan Pasta Salad

5.0
(3)

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

close up view of Creamy Vegan Pasta Salad served with potatoes and corn on a blue plate
1
Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 2 cups whole-wheat elbow pasta

  • ½ bell pepper, diced

  • cup corn

  • 1 stalk celery, diced

  • 2 tablespoons diced red onion

  • ½ cup vegan mayonnaise

  • 3 teaspoons white vinegar

  • 1 ½ teaspoons Dijon mustard

  • ½ teaspoon white sugar (Optional)

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.

  2. Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.

  3. Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts (per serving)

180 Calories
8g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 180
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 172mg 7%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 4g
Vitamin C 10mg 50%
Calcium 10mg 1%
Iron 1mg 5%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love